Yesss! 🥢✨ Homemade Egg Rolls are crispy, golden, and packed with savory goodness — way better than takeout! They’re surprisingly simple to make, with a crunchy wrapper around a flavorful filling of veggies and meat (or all veggies if you prefer).
Here’s the classic recipe 👇
🥢 Crispy Homemade Egg Rolls
(Makes about 12–15 egg rolls)
Ingredients
🥩 For the Filling:
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1 lb ground pork or chicken (or use tofu/just veggies)
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2 cups shredded cabbage (or coleslaw mix)
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1 cup shredded carrots
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3 green onions, chopped
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2 cloves garlic, minced
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1 tbsp soy sauce
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1 tsp sesame oil
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½ tsp ground ginger
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Salt & pepper to taste
🥚 For Rolling & Frying:
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12–15 egg roll wrappers (found in the refrigerated section near tofu)
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1 egg, beaten (for sealing)
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Oil for frying (vegetable, canola, or peanut oil)
Instructions
1. Make the filling
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In a large skillet or wok, cook ground pork over medium heat until browned.
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Add garlic, cabbage, carrots, green onions, soy sauce, sesame oil, and ginger.
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Stir-fry for 3–4 minutes, until veggies are tender and liquid has evaporated.
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Taste and adjust seasoning with salt and pepper.
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Let the filling cool slightly before wrapping.
2. Assemble the egg rolls
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Lay out one egg roll wrapper in a diamond shape (point facing you).
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Spoon about 2 tablespoons of filling onto the lower third.
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Fold the bottom corner up over the filling, then fold in the sides, and roll tightly.
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Brush the top corner with beaten egg to seal.
3. Fry
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Heat 2 inches of oil in a deep pan to 350°F (175°C).
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Fry a few rolls at a time for 3–5 minutes, turning occasionally, until golden brown and crisp.
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Drain on paper towels.
4. Serve
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Serve hot with sweet chili sauce, soy sauce, or hot mustard. 🌶️
💡 Tips & Variations
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Air fryer option: Spray lightly with oil and air fry at 400°F for 8–10 minutes, flipping halfway.
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Add bean sprouts, mushrooms, or chopped shrimp for extra texture.
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Use spring roll wrappers for a thinner, lighter crunch.
🥢 Dipping Sauce Ideas
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Sweet chili sauce (classic)
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Soy sauce + rice vinegar + a pinch of sugar
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Peanut or hoisin dipping sauce
Would you like me to give you a baked version (lighter but still crispy) or a Philly cheesesteak egg roll twist next?
